Veal Saltimbocca Recipe
A Classic Veal Cutlet Dish
Servings: 2 people
Ingredients
- 8 fresh sage leaves cut in chiffonade, (as described below)
- 4 veal cutlets
- salt and pepper to taste
- 4 slices prosciutto
- 4 slices Fontina cheese sliced very thin, optional
- 4 tablespoons butter divided
- 4 oz dry white wine
Instructions
- To chiffonade the sage, tightly roll the leaves horizontally into a cigar shape. Then slice it end to end to produce little ribbons.
- Pound the veal cutlets to thin them out and season with salt and pepper.
- Evenly distribute the sage over the cutlets and then top each with a slice of prosciutto and Fontina cheese.
- Fold the cutlets in half and pound them again to a uniform thickness.
- Melt half the butter in a large skillet. Place the veal packets in the pan, brown the first side, flip and repeat. Remove the veal and reserve.
- Add the wine and deglaze the pan, scraping the browned bits off the bottom.
- Add the remaining butter.
- Season with salt and pepper.
- Return the veal to the pan and briefly cook it on each side to coat it with the sauce and serve.